"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Fried Fish "Cold Front" Style Recipe

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This recipe for Fried Fish "Cold Front" Style, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 23, 2007


Freeze Dried Potato Flakes
Seasonings to Taste
Olive Oil

Fried Fish "Cold Front" Style
My favorite fish recipe works on all non-oily fish (crappie, sunnies, walleye, sea bass and flounder, to name a few) It's especially good for people who don't like that "fishy" or "wild" favor.
Bone the fish and rinse thoroughly. Dredge uniformed sized pieces of fish in an egg whipped bath and dunk ‘em into a gallon size zip lock bag that’s about a quarter full of crushed freeze-dried potato flakes and a mixture of your favorite seasonings (Seasoned salt, garlic and pepper are my favorites). Shake'm up and coat thoroughly. Pull them out and let them sit a spell (about 5 minutes), then fry 'em in olive oil to a flaky golden brown, but no longer (nothing worse than tough, rubbery over cooked fish).
Best severed with wild rice and cream corn.
This simple but tasty recipe is also good on venison, pheasant and duck strips.
Please note, as in a past life in the restaurant business, I don't use measuring cups and spoons. Wing it!
Hook'm, Shoot'm and Cook'm




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